As the capital of Emilia-Romagna, Bologna is one of the culinary capitals of Italy. The countryside surrounding Bologna is the home of a rich agricultural tradition, and it is there that such word-class products as parmigiano-reggiano cheese, prosciutto di Parma, mortadella, and traditional balsamic vinegar are produced. As a result, this trip is focused on the culinary history and treasured products of the region, with daily excursions to cheese makers, wine makers, balsamic producers, and more.
Our accommodation for the week is the spacious and quiet Villa Montequercione, located about 10 km outside of Bologna city. It is the perfect launching off point for our daily visit to food producers, all less than a 45 minute drive away. While we do spend time in Bologna city and have some time for discussing culture and history, this trip is very much a rural trip and one focused almost exclusively the foods of the region.
Daily three-hour cooking and wine classes will explore the cooking and wine not only of Emilia Romagna, but other Italian regions as well. Each class concludes with a shared meal and will allow for plenty of time for the discussion and fellowship that are the proper accompaniment to good food.
Our meals out will focus on small, family-run restaurants which place good, traditional cooking above mere profits. The cooking of Bologna is luxurious and rich, with more meat than some other regions and a generous use of butter and other dairy. Some of the traditional dishes of the region include tortellini in broth, lasagne, tagliatelle with ragu, and pork braised in milk.
The cost of the trip is $2500, which includes accommodations, cooking classes, and restaurant meals, every major expense except for airfare. A deposit of $500 per person is due at the time of registration, with half the balance due six months before the trip and the final balance due three months before the trip.
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